Cottage Cheese Blueberry Muffins
Discover how to make Cottage Cheese Blueberry Muffins . A delicious recipe with detailed instructions.
15
Prep Time
25
Cook Time
40
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter.
Step 2
2. In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, and salt until well combined.
Step 3
3. In another bowl, beat the eggs until frothy. Add cottage cheese, honey, Greek yogurt, vanilla extract, and lemon zest (if using). Whisk until smooth and creamy.
Step 4
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Don't overmix.
Step 5
5. Gently fold in the blueberries, being careful not to crush them.
Step 6
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Step 7
7. Bake for 22-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Step 8
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Notes
For extra tender muffins, let the batter rest for 10 minutes before baking to allow the oat flour to hydrate.
If using frozen blueberries, don't thaw them first and toss with 1 tablespoon of flour to prevent bleeding.
Serving Suggestions
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They pair wonderfully with morning coffee or as an afternoon pick-me-up. For a complete breakfast, serve with Greek yogurt and extra fresh berries.
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More Snacks Recipes
Cottage Cheese Blueberry Muffins
Discover how to make Cottage Cheese Blueberry Muffins . A delicious recipe with detailed instructions.
Ingredients (12)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter.
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs until frothy. Add cottage cheese, honey, Greek yogurt, vanilla extract, and lemon zest (if using). Whisk until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Don't overmix.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 22-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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